Teriyaki Chicken Traybake
with Sesame Potatoes and Green Veg
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese word 'teri', meaning 'shine', referring to the sauce's glazing quality, and 'yaki' meaning grilled. Teriyaki's salty-sweet flavour makes it the perfect sauce to glaze meat and tofu, as an addition to stir-fries, or in dipping sauces.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
80 grams
Tenderstem Broccoli
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
2 unit(s)
British Chicken Breasts
80 grams
Young Pea Pods
1 sachet(s)
Thai Style Spice Blend
50 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
4 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve any thick broccoli stems lengthways.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, lay the chicken onto another baking tray.
Sprinkle over the Thai style spice blend, drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the potatoes and chicken have 10-12 mins left, add the broccoli and sugar snap peas to the chicken tray and drizzle with oil.
Season with salt and pepper. Toss to coat, then spread out in a single layer, then return the tray to the middle shelf for the remaining time.
Once cooked, drizzle the teriyaki sauce over the chicken and turn in the sauce.
Transfer the chicken to your plates.
Serve with your sesame potatoes and roasted veg alongside.
Finish with a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
